Finally, the first day of March! Spring will be here before you know it and I honestly CANNOT WAIT. I am sick of the cold, wind, snow, etc. But I am sure we will be blessed with yet another snow storm before the winter is over! My Spring Break starts on Saturday and this year my roommates, a bunch of my guy friends, and I are going to the Bahamas! I am so excited. We are doing a 7 day all-inclusive type of deal. It is going to be nice to get away for a week, relax and have some fun! I hope the weather is really nice/warm…but then again, anything beats Baltimore right now…well almost anything I guess. Unfortunately, this Bahamas trip falls smack dab in the middle of my Boston Marathon Training and so I must train over vacation. Don’t worry Mom, I called the hotel and they have a treadmill, I won’t run outside (it is unsafe, she says…I agree with her though…I wouldn’t and shouldn’t run alone in an unfamiliar place). I am really not that bummed out that I have to run a few days during vacation… I wake up really early anyway and it will make me feel good to move a little since I will be doing nothing but relaxing, eating, drinking, etc all week long!! Are you doing anything fun for Spring Break?
This recipe comes from Eggs on Sunday. I have been absolutely loving this blog lately; a couple weeks ago I found an awesome recipe from this blog for Mac & Cheese with Squash and Spinach and now I found this recipe! I recently made a great recipe for Breakfast Muffins and I have made them several times. I love having the muffins as a snack or along side my breakfast. When I saw the recipe for this Oatmeal Breakfast Bread, I knew I had to try it. I love bread, I love breakfast, and I love oatmeal…what is their not to love about this recipe?! The bread turned out fantastic-I had 3 big slices before noon already today so that tells you that (a) I am a pig and that (b) I’m a fan of this recipe. I loved the sweetness and crunchiness that the streusel topping added to the bread, too! And just like my breakfast muffins, this bread is perfect for a mid-day snack or along side breakfast!
For the topping:
- 1/4 cup packed light brown sugar
- 1/4 cup chopped walnuts or pecans (I used walnuts)
- 1/4 tsp ground cinnamon
For the bread:
- 2 large eggs
- 1 1/4 cups unsweetened applesauce
- 1/3 cup flavorless oil, such as canola or safflower
- 1/4 cup buttermilk or whole milk (you can also use plan non-fat yogurt…I did this)
- 1 1/4 cups all-purpose or white whole wheat flour- (I used half regular and half whole wheat…did not have white whole wheat on hand)
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- pinch ground cloves
- 1/2 cup dried figs, apples, apricots, or raisins (I usually use raisins)
- 1 cup old-fashioned oats
Preheat the oven to 350 degrees F. Butter and flour a 9×5 inch loaf pan, and tap out the excess flour (or you can just spray it like I did). In a small bowl, use your fingers to toss together the streusel topping ingredients (brown sugar, walnuts, and cinnamon.) Set aside. In a medium bowl, whisk together the eggs, sugar, applesauce, oil and buttermilk (or milk or yogurt) until they’re well blended. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. Stir in the oats. In a separate small bowl, toss the dried fruit with 1/2 tsp of the flour mixture, just to coat. Set aside. Pour the liquid ingredients over the flour mixture in the large bowl, and fold with a spatula just until they’re combined (try not to overmix.) Fold in the dried fruit, just until distributed throughout the batter. Pour the batter into the prepared loaf pan. Scatter the streusel over the top, and lightly press it onto the surface of the batter with your fingers. Place the loaf pan on a baking sheet (just so it’s easier to lift out of the oven when it’s done), and place in the oven. Bake for 50-60 minutes; I took mine out in 40 minutes…depends on your oven. You can check that it’s done by inserting a sharp knife in the middle of the bread; no batter should stick to the knife. Cool for about 10 minutes in the pan, then carefully run a knife around the edges of the pan and unmold the bread. Invert it back to right-side-up and cool it completely on a rack before you cut it.
Question 1: What is your favorite thing to eat for breakfast?
Question 2: What is your favorite type of bread-type food item to make?